Page Links

Monday, April 30, 2018

Maida is used in mostly all cakes, cookies and brownies. For
a change instead of Maida I used multigrain powder to make cookies. It
combines the goodness of various grains to give you a healthier and nutritious diet.
They are very easy to make and taste delicious. I Made these Multi grain cookies with goodness
of butter, and refreshing Cardamom flavour and pistachio on top makes these
cookies more flavorful and cookies are light and crispy. They are great with
tea or coffee.

Multigrain powder: Take 50 gm of Ragi, bajra, jowar, channa
dal, saboodana , maize,whole wheat grains, and barley . Clean
and Dry roast the ingredients except oats and till nice
aroma comes. Remove from heat and let it cool. Combine all ingredients and
grind in flour mill. Let the flour cool to room temperature after grinding.
Your multigrain flour is now ready. Store it in an air tight container and use
when required. you can make Porridge also.

Thursday, April 26, 2018

Instead of buying bread from market I wish to try at home. With minimal ingredients and a very easy method,making bread
is quite easy and once you start making it at home you will not buy it from the
market.So, I thought
to try my hands in bread making process. I baked breads But wheat bread Initially, it was a failed attempt just
can't get the bread bake accurate the dough never rises. It's
because the yeast is either expired or the temperature of water is not perfect
for yeast to rise. but I was determined to try and go through
so many videos and recipes .finally I tried with instant yeast which can be
mixed with the dry flour and kneaded into a dough, and came out perfect..It’s a
100% whole wheat bread which is soft, moist and flavourful. Freshly-baked Whole
Wheat Bread is a delight to bite with butter jam!

Ingredients:

Wheat Flour -400 gm

Water -170 ml

Instant Yeast -1 tsp

Sugar / Honey 2 tbsp

Vegetable Oil -/butter-2 tbsp

Milk Powder- 2 tbsp

Salt 1 tsp

Mixture of Milk and Vegetable Oil /Melted Butter

Method:-

1. In a bowl take the wheat flour and make a well
in it. To this add, instant dry yeast, sugar, milk powder lukewarm water and
mix it well until you see small bubbles.

2. Now add more water and form a dough. Once the dough comes
together, mix vegetable oil and salt and incorporate it in the dough properly.

3. Knead the dough on a lightly floured surface for around
10 minutes.Place the dough in a
lightly greased bowl, cover it with wet cloth and set aside for 30 minutes [
first proofing]

4.After 30 minutes, transfer the sticky dough to a lightly
floured on table. Gently knead the dough for 10 minutes. You can add the
little flour if required.

5. After 10 minutes
of gentle kneading, the dough will be smooth and flexible. Again, place the
dough in a lightly greased bowl. Cover it with a wet cloth and let it rise at a
warm place until it’s doubled in size. Usually, it will take 45 minutes to 1
hour, depending upon the weather. [ 2nd proofing]

6.After the dough doubles in size take it out on lightly
floured surface and knead it for a minute and round it up again and leave it on
the board for another 15-20 minutes covered with a damp towel.

7.Then shape the dough in a rectangular shape.Place the log of bread, into a well-greased bread tin of
size 8 inches x 4 inches. Place the tin in a plastic bag for 30 minutes and
keep aside for the dough to rise. .[ 3rd
proofing]

8.Just 10 minutes before the completion of 3rd proofing,
pre-heat the oven at at 180°C

9.Brush the top of the loaf with a mixture of milk and
vegetable oil.

10.Bake in a preheated oven at 180°C for around 25 to 30 min
minutes. Check after 25 minutes.

11..Once the bread is out of the oven, brush melted butter
on top and turn it out onto a cooling rack

12. Let it cool down to room temperature and slice it only
after 2-3 hours.

Sunday, April 15, 2018

Happy Vishu to all of you! . Vishu is celebrated as new year day in Kerala and some parts of
Tamil Nadu. Vishukani is a traditional ritual of arranging several
auspicious things to be seen on the Vishu day in the early morning.

For celebrating Vishu sweet dish will be prepared . so I made pradhaman;
which is delicious It is mainly prepared for special occasions
and festivals days. So, I decided to make Mukkani pradhaman for Vishu today.There
are several 'varieties Payasam' or 'Pradhaman' each with its own unique taste
and flavour. The difference between the two is that Payasam uses milk and
sugar, Pradhaman is made with coconut milk and jaggery and it is also mostly made with lentil or with ripe
fruits.

Mango, Jackfruit
and Banana are the most very important fruits. They are called 'Mukkani'/
Tri-Fruit As these fruits are seasonal and available all together at this
summer, thought of preparing a dessert with these fruits which resulted in my
MUKKANI pradhaman. Correct amount of
mixtures gives the unique blend and enhance the taste of Pradhaman/ payasam. . Mukkani Pradhaman is
scrumptious and flavourful. So try this dessert in this summer bcz these fruits
available in summer only!

Take a 1 1/2 fresh coconut, grate it finely. In a blender or
food processor, add the grated coconut with1 cup of water and process for a
minute, then squeeze it for milk. This gives you 1cup thick milk.

Return coconut to processor and add 2 cup water and process
for couple of minutes and squeeze it for milk in separate bowl. This gives you
1cup thin milk. Like that extractlight,
thin thick coconut milk.

Method:

1.In a pan dry roast the sabhudhana in a medium flame
andcook it with enough water in a
medium flame

2.Peel and roughly chop half the quantity of mango and
banana, de-seed the jack fruit and grind these all together to a fine paste
without adding water.

3.Finely chop the leftover mangoes, banana and jack fruit
and keep it aside

4. Meanwhile melt the jaggery and strain it, Fry the cashews
and Raisins in the ghee and keep it aside.

5. Once the sabhudhana cooked add the jaggery syrup and let
it cook for 2-3 minutes.

6.Now Add the mixed fruit paste and reduce the fire to low;
keep stirring to dissolve and boil until the mixture thickens

7. Now add third extract coconut milk and let it cook for
one boil only.

8.Add the second milk and boil again stirring continuously
for about 8 – 10 minutes or until the mixture thickens

9.Finally add the first milk and cook for couple of minutes
and switch off the flame. Never boil after adding thick coconut milk.